Happy Friday!!! You know what Friday means...dessert! A while back, I shared a recipe for Healthier Chocolate Chip Oatmeal Cookies. Today, I am sharing a wonderful version of that cookie with some added FALL flavor! You guessed it - PUMPKIN! It is no secret that I love this seasonal flavor...and this year John really jumped on the pumpkin bandwagon!
Here's What You Need to Make the Pumpkin Oatmeal Chocolate Chip Cookies:
- 1 cup canned pumpkin (just plain pumpkin, not pumpkin pie filling)
- 1/3 cup raw sugar (you could also use brown sugar or plain old white)
- 1 tsp pure vanilla extract
- 1 tsp extra virgin olive oil
- 1 cup whole wheat flour
- 1 cup old fashioned rolled oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 cup semi-sweet or dark chocolate chips
Lacie helping whisk together the dry ingredients! She's a great little helper! Yes, she is wearing her Halloween costume...don't judge! It was that day's potty training incentive (which is a blog post for another day).
Now Let's Make the Healthier Chocolate Chip Oatmeal Cookies:
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper
- In a small mixing bowl combine the pumpkin, sugar, vanilla extract, and extra virgin olive oil. Set bowl aside.
- In a medium mixing bowl combine whole wheat flour, rolled oats, salt, baking soda, baking powder, and cinnamon (use a whisk to combine evenly)
- Pour your wet ingredients into your dry ingredients and mix well with a large spoon
- Fold in the chocolate chips
- Use a cookie scoop to drop batter onto prepared sheet
- Bake for 12 to 14 minutes
- Allow to cool on sheet for a few minutes and then transfer to wire rack to cool completely
- Store in an airtight container for up to five days
Enjoy making and eating these cookies! Don't forget that there is no raw egg in this batter, so your kids can help you make it and lick the spoon too!!! They are also peanut free (of course), tree nut free and dairy free (provided your chocolate chips do not contain any dairy). You can also make these gluten free by using gluten free rolled oats and oat flour (just sub in an equal ratio of both).
Happy Pumpkin Eating!
P.S. These are healthy enough to eat for breakfast...I promise!
P.P.S Yes, we still have chicken pox. Boo.